Ricotta bites with tarragon and elderflower syrup
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This easy dessert recipe from Alessandro Gavagna is full of fresh flavours that work well with the creamy ricotta. A perfect dish to serve when time is limited. Learn how to make your own ricotta in our step-by-step guide.
First published in 2015
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Ingredients
Metric
Imperial
Ricotta bites
- 200g of ricotta
- 1/2 lemon, zest
- 70g of sugar
- 20g of tarragon, chopped
- 3 filo pastry sheets
- 50g of butter, melted
- 100g of double cream
- 60g of elderflower syrup
To plate
- 4 raspberries, halved
- 4 blueberries, halved
- 4 blackberries, halved
- 1 sprig of tarragon
SAVE RECIPE
Equipment
- Deep fat fryer
Method
2
Preheat the deep fryer to 170°C
3
Cut the filo into 5cm squares and brush with melted butter, put a teaspoon of the mixture on each square and close it at the top, making a bundle
- 3 filo pastry sheets
- 50g of butter, melted
4
Deep fry until golden brown and crispy for about 1 minute
5
Whip the cream and add the elderflower syrup, transfer to a piping bag
- 100g of double cream
- 60g of elderflower syrup
6
Make a cross-hatch with the elderflower cream and add 3 ricotta bites per plate. Garnish with the berries and a tarragon sprig
- 4 raspberries, halved
- 4 blueberries, halved
- 4 blackberries, halved
- 1 sprig of tarragon
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